CWS
Processing
We process all our own coffee. Our cherries are dry naturals to produce cherry coffee.
Although it may seem easy to handle dry natural processing, making specialty quality is not an easy one and we need some detailed training and facilities. We learnt everything about coffee from USAID’s coffee value chain training (VCRD, 2015–2019).
Coffee products: Green beans, Roasted beans
Production 2021 (green beans, tons): 8 tons
Production goal 2025 (green beans, tons): Over 15 tons
Markets: Green beans are exported to Japan, England, Korea, and Czech Republic, and roasted beans to local markets.
Coffee Washing Station
Name of CWS: Shwe Yi Mon
Location: Say Ta Lone Village, Pyin Oo lwin Township
Distance from farms: On our farm
Altitude: 1,080 m
Processing: Dry natural
Flavours: Fruity, strawberry, candy, floral, sugar cane & honey
Cupping: 84.75
Certifications: GAP (Myanmar), FDA (Myanmar)
Our coffee washing station (CWS) is set up within our farm for convenient cherry transport after picking from different site areas. Our climate has dependable sunshine during harvest allowing us to dry process entirely in the solar dome.
Between March and May, our coffee floral initiating takes place during 8–11 hours of short daylight. The flower buds grow to 7–8 mm in length. The April rains induce the buds to flower within 8–10 days. If there is no rain, we use drip irrigation.
It takes 6–8 months for a flower to develop into fruit. Then we feel happy to see green coffee clusters at the axils of mature green wood on short stalks in our farm.
Harvest is carried out over a short period of time, starting in November/December until mid-March, with variations depending on climatic conditions at the time.
Our experienced workers are super busy hand-picking the ripe cherries. Ripe picking is critical to the quality of our coffee.